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Title: Crispy Oatmeal Cookies
Categories: Diabetic Cookie
Yield: 36 Cookies
| 1/3 | c | Butter (margarine) |
| 1/3 | c | Lightly packed brown sugar |
| 1/4 | c | Warm water |
| 1 | c | Flour, divided 1/4 cup aside |
| 1 | c | Quick rolled oats |
| 1 | ts | Cinnamon |
| 1/2 | ts | Baking soda |
My note: these keep fairly well in a covered container, and freeze well according to the cookbook. Try ginger (used in some Australian ANZAC cookies) instead of cinnamon.
Cream butter and sugar together thoroughly, then beat in water. Set aside 1/4 cup flour for rolling. Mix together the remaining dry ingredients, then stir them into the creamed mixture.
Add the remaining flour gradually to the dough until it is stiff enough to roll. Divide the dough into 3 lumps about the same size. Roll each lump of dough out about 1/8 inch thick and cut into 12 pieces about the same size. This is much easier than trying to use a cookie cutter if you need to know cookies per serving.
Place on a lightly greased cookie sheet. Bake at 350 F about 10 minutes or until golden brown around the edges. Remove from pan, cool. Store in a covered container. Makes about 36 cookies.
3 cookies per serving: 126 calories, 1 starch choice, 1 fats choice 16 grams carbohydrate, 2 grams protein, 6 grams fat.
Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and tested by Elizabeth Rodier Jan 94.
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